An Easy Easter Dish: Sour Cream and Onion Deviled Eggs

deviled eggs

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I am an ardent fan of deviled eggs. I have made/consumed caesar salad deviled eggs, pimento deviled eggs, jalapeño popper deviled eggs…the list goes on and on. Yesterday, as I was roaming the chip aisle in the super market, and thinking of deviled eggs, I saw sour cream and onion chips. A light bulb!

deviled eggs

That flavor profile would be SO good in deviled eggs, I thought. I was totally right.

They couldn’t be more simple: caramelized onions, the egg yolks, salt, pepper and sour cream. That’s it! Super simple.

deviled eggs

Admittedly, I’m not the best at making caramelized onions because I’m ridiculously impatient and always have the flame too high.

deviled eggs

Remember: low flame. They usually take a good 20 minutes and to cook them evenly, they need to be stirred often. But the payoff is ALWAYS worth it.

The good news is that the caramelized onions have so much flavor that I didn’t really have to add that much more to make the filling taste amazing. The ingredient list is minimal. This recipe is perfect for spring/Easter brunch in a flash.

deviled eggs

Sour Cream and Onion Deviled Eggs

deviled eggs

These deviled eggs couldn’t be more simple: caramelized onions, the egg yolks, salt, pepper and sour cream. That’s it! (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • 1/4 yellow onion, peeled and sliced
  • 1 teaspoon olive oil 
  • Salt
  • 1/2 cup sour cream
  • Freshly ground black pepper
  • Chives or green onions, as garnish

Directions

  1. Bring a pot of water to a boil. Carefully drop the eggs into the water and boil for 10 minutes. Rinse the eggs with cold water. Peel the eggs, slice them in half and gently pop out the egg yolks.
  2. Meanwhile, in a medium pot, set over medium-low heat, add the oil. When the oil is warm, add the onions and a few pinches of salt. Cook on low heat, stirring frequently, until the onions are golden brown, about 20 minutes. Remove from the heat and transfer to a food processor.
  3. To the food processor with the caramelized onions, add the reserved egg yolks, a few pinches of salt, sour cream and a few turns of black pepper. Pulse until very smooth, stopping the machine and scraping down the sides as needed. Give it a taste and adjust the salt and pepper to taste (I added a bit more of both!).
  4. Transfer to a piping bag (no tip needed) or resealable kitchen plastic bag. Snip off the end and pipe the filling into the egg whites. I’m gonna admit that the caramelized onions make the filling not the most pleasant color so a bunch of chives on top is a must! Garnish as necessary.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.